olive oil 2
According to the currently valid quality rating of "virgin olive oil" this must be used if: the oil is obtained solely by
mechanical or other physical means under conditions that do not lead to deterioration of the oil which have not undergone
any other treatment than washing, decantation, centrifugation or filtration.
The "virgin olive oils" are classified in detail by the following names, depending on the content of free fatty acidity)
and any special features for each category:
- Extra Virgin Olive Oil (acid ≤0,8%)
- Extra virgin olive oil (acid ≤2,0%)
- Lampante (acid> 2.0%)
(must be refined significantly flawed not suitable for consumption).
Olive oil contains high levels of monounsaturated fatty acids (MUFA) and a variety of bioactive ingredients. Of these, the phenolic
compounds are extensively studied. Overall, the benefits of fatty acids in olive oil in the first International Conference on Olive Oil
and Health, 2005 are summarized.
Extra virgin olive oil was already internally in ancient times as a remedy, as against all kinds of skin diseases externally, or
against inflammation. As a means of beauty it ranked right next donkey milk. Extra virgin olive oil contains small doses of a
natural non-selective cyclooxygenase inhibitor called Oleocanthal having comparable to ibuprofen anti-inflammatory effect.
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